This is Ondeh Ondeh with Sweet Potatoes, a popular tea-time snack in Malaysia. There are two varieties of this snack. One made completely with glutinous rice, which I had posted earlier and you can find the recipe here. Whilst the other recipe is made with a mixture of sweet potatoes and glutinous rice flour, which is what I am posting here today. In any case, if you plan to make this delicious snack, do adjust the flour according to the sweet potatoes’ texture. Some tubers’ might have very soft or fibrous flesh. Add more flour if it’s too soft, of course. Just remember that the dough is supposed to be very soft and slightly sticky. So, have fun making them.
Ondeh Ondeh With Sweet Potatoes
500 g White Color Sweet Potato Flesh (3 Medium, about 720g)
150 g Glutinous Rice Flour
20 g All-Purpose Flour
2 Tbsp Pandan Extract (8 Pandan Leaves, pounded)
150 g Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut
A Pinch Of Sea Salt
Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes. When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)
In a large bowl, combine the sweet potato with glutinous rice flour, all-purpose flour, and Pandan extract and knead well to form a soft dough.
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the ondeh ondeh with grated coconut and serve immediately.
Makes about 40 balls